Make up the leaven by mixing 20g active starter with 75g flour and 75g warm water. Leave at 25°C for 4 to 8 hours until doubled in size.
At the same time as making the leaven, mix the flour and water one hour and leave at 25°C as well.
When the levain has risen:
Add the leaven and the salt to the flour mix and use speed 1 on the mixer with the dough hook for 4 minutes until the dough naturally pulls away from the sides and bottom of the mixer bowl.
Knead for 1 minute on setting 2, then a full 5 minutes on setting 3.
Then leave covered for 15 to 20 minutes.,
Knead again for a full five minutes on setting 3.
Leave the dough, covered, at 25°C for 8 hours in a plastic container, until the dough touches the top of the plastic box.
Shape the loaf into a well floured banneton and leave in the fridge for 8 hours or more.
Put the loaf in a hot dutch oven and slash the top of the loaf really deeply.... add a big splash of water to the dutch oven just before putting the lid on.
Bake in a hot, covered dutch oven at gas mark 8 for 42 minutes then remove the lid and bake for a further 25 minutes.
